POVITICA RECIPE
This Homemade Povitica Recipe is a beautiful and delicious treat that's perfect to give as a gift for the holidays! Povitica Bread is a rich homemade bread with a cinnamon walnut filling that is an old family favorite.
Provided by Laura
Categories bread Breakfast Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- In a small bowl, stir 1/2 tsp sugar, and yeast into warm water. Set aside until foamy (about 5 minutes)
- In a medium saucepan, heat the milk to just below boiling (about 180°F), stirring occasionally. Allow to cool slightly, until it is about 110°F.
- Once cooled, whisk in the melted butter, 3 TBS sugar and salt to the milk until combined. Add egg, vanilla and yeast mixture and stir to combine.
- Add flour into the bowl of a standing mixer fitted with a dough hook.
- Pour wet ingredients into the flour and mix the dough with the dough hook until it forms a smooth, elastic ball of dough. (You can also mix and knead by hand).
- If necessary, add up to 2 TBS more flour until dough is smooth and no longer sticky.
- Turn dough out onto a lightly floured surface and form into a ball.
- Place dough in a lightly oiled bowl and cover with a warm, damp tea towel and let the dough rise for 1.5 hours in a warm place, or until doubled in size.
- While the dough is rising, put the milk and butter into the container of a blender or food processor and blend/process until the mixture is warm.
- Add Walnuts, sugar, salt, and cinnamon and pulse a few times until the ingredients are combined and walnuts are crushed into smaller pieces.
- Add egg yolk and vanilla and pulse to combine.
- Allow mixture to stand at room temperature until dough is ready.
- Line a 9x5" loaf pan with parchment paper and grease with butter. Set aside.
- After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.
- Roll the dough into a rectangle about 18" x 7" in size. Be sure dough is thin but not so thin that you can see through it (about ¼" thick).
- Spread the filling evenly on the dough, leaving about 1/2" at the edges bare. (If your filling has become too thick to spread, add warm milk ½ TBS at a time until it just reaches spreading consistency).
- Staring at the edge of your rectangle, roll the dough tightly together making a jelly roll (see picture). Be sure to apply pressure and keep rolling tightly until it resembles a rope.
- Gently stretch out the "rope" and lift it into your prepared loaf pan, making an "S" shape as you put it in. (To do this, fold the dough into thirds in your pan (see pictures)).
- Cover the pan with a damp towel and let it sit in a warm place for at least 15 minutes while you preheat your oven to 350 degrees F.
- Bake for 15 minutes at 350 degrees.
- After 15 minutes turn down the oven to 300 degrees F and bake for an additional 45 minutes (about 1 hour total), or until done (will sound hollow when hit with a wooden spoon). Check your bread after about 30 minutes and cover with aluminum foil if it is getting too brown.
- Remove bread from the oven. Cool for 20-30 minutes on a wire rack before removing from pan.
- Cool completely before cutting and serving!
Nutrition Facts : ServingSize 1 slice, Calories 320 kcal, Carbohydrate 38 g, Protein 6 g, Fat 17.5 g, SaturatedFat 4.5 g, Cholesterol 45 mg, Sodium 226 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 11.6 g
GRANDMA'S POVITISA (PO-VUH-TEET-ZUH) POVITICA CROATIAN NUT BREAD
I loved when my grandma would make this recipe as a child. A real Croatian treat. Enjoy! This is time consuming, but worth every minute!
Provided by Stephani
Categories Desserts
Time 4h40m
Yield 12
Number Of Ingredients 15
Steps:
- Combine warm water and yeast together in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Stir 3/4 cup lukewarm milk, white sugar, shortening, 1 egg, and salt into yeast mixture. Mix flour into yeast mixture until a soft, easy to handle dough forms.
- Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a damp towel and let rise in a warm place until doubled in volume, or until a hole remains when your finger is pressed deeply into the dough, about 2 hours.
- Punch down dough and turn onto a lightly floured surface. Shape into ball and let dough rest for 15 minutes.
- Beat brown sugar, butter, and 1 egg together in a bowl until creamy. Add 1/4 cup milk, vanilla extract, and lemon extract; stir until smooth. Stir walnuts into the filling mixture until walnuts are completely incorporated.
- Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over the top of the dough, spreading to the edges. Roll the rectangle up along the long edge like a jelly roll and pinch edges to seal. Coil the roll into a snail-shape.
- Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when the dough is gently pressed, about 1 hour.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the top is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 45 g, Cholesterol 42.8 mg, Fat 22.8 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 5.3 g, Sodium 245.2 mg, Sugar 14.7 g
POVITICA
This bread is labor intensive, but SO worth the effort. This recipe has been passed down for generations in my family. It is a little different from the others I've seen on the internet. It is so good and a Christmas Morning tradition. I'm glad to say my father taught me and I am teaching my daughter.
Provided by Lynelle Caldwell
Categories Sweet Breads
Number Of Ingredients 16
Steps:
- 1. TO MAKE THE FILLING: HEAT BUTTER TILL GOLDEN BROWN. WATCH CAREFULLY AS IT WILL BURN QUICKLY AS IT STARTS TO TURN. ADD WALNUTS STIRRING CONSTANTLY. WHEN THOUROUGHLY WARMED ADD CANNED MILK STIRRING TILL COMES TO A BOIL ON LOW HEAT.
- 2. ADD 2 1/2 CUPS SUGAR, 2 TEASPOONS CINNAMON, CONTINUALLY STIRRING AND BOIL FOR 20 MINUTES. BEAT 4 EGGS AND POUR SLOWLY INTO MIXTURE. STIR CONSTANTLY AND BOIL 10 MINUTES MORE. THIS SCORCHES EASILY, SO HEAT MAY NOT BE HIGH. COOL TO ROOM TEMP BEFORE SPREADING ON BREAD.
- 3. BREAD DOUGH: COMBINE 7 cups FLOUR,SUGAR AND SALT .ADD TO MILK HEATED LUKEWARM. PUT YEAST IN ½ CUP WARM WATER AND LET STAND TIL FOAM BEGINS TO FORM. POUR INTO MIXTURE AND MIX WELL. BEAT TO COMBINE WITH DOUGH. ADD BEATEN EGGS, MELT BUTTER BUT DON'T OVERHEAT: ADD TO DOUGH AND KNEAD WELL. ADD THE REST OF THE FLOUR, DOUGH WILL BE SOMEWHAT SOFTER THAN BREAD DOUGH. LET IT RISE UNTIL DOUBLED.
- 4. ROLL OUT SECTIONS OF DOUGH VERY THIN (KEEP BREAD OUT OF DRAFTS AND WARM WHILE STRETCHING IT) IT HELPS TO ROLL OUT ON PATTERNED TABLECLOTH, WHEN YOU CAN SEE THE PATTERN IT IS THIN ENOUGH. SPREAD FILLING ON DOUGH NOT TOO THICK. ROLL ON LONG EDGE AND COIL INTO GREASED PAN.
- 5. BAKE 9 INCH SQUARE LOAVES 40 MINUTES AT 350 DEGREES. BEAT 1 EGG WITH 1 TBLS WATER AND BRUSH ON BEFORE BAKING FOR NICE GOLDEN COLOR.
POTICA
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Provided by Vicky Bryant
Categories Bread Yeast Bread Recipes Egg
Time 3h
Yield 30
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.
- In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).
- Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.2 g, Cholesterol 74.5 mg, Fat 17.5 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 173.6 mg, Sugar 16.7 g
TRADITIONAL CROATIAN POVITICA
This is our family recipe as dictated to me by my Great-Aunt. We have this every year during Easter and Christmas.
Provided by Chef Original Momma
Categories Yeast Breads
Time 5h
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- Combine filling ingredients except raisins in a heavy saucepan. Cook over low heat, stirring often, until the mixture is fairly thick (about 30 minutes). Set aside to cool.
- In a large heated bowl, combine yeast, warm water and 1/2 tsp sugar; stir until yeast is dissolved. Set in a warm place for about 5 minutes, until foamy.
- Combine 1/2 cup sugar, melted butter and salt. Add boiling water; stir and cool until lukewarm. Add this mixture to yeast.
- Stir in beaten eggs and add flour gradually.
- Turn out onto a floured board and knead about 5 minutes. This will be softer than bread dough. Place in a greased bowl; cover and set in a warm place to rise until double in bulk.
- Method for rolling out dough: Cover a work table with a large cotton dish towel or a cloth large enough to cover the entire table. Sprinkle cloth lightly with flour all over the cloth. Put dough in center and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
- Spread the pulled dough evenly with the prepared filling.
- Sprinkle with raisins.
- Roll up the povitica as for a jelly roll, by lifting the cloth up on one side and letting the dough roll itself up.
- Place in a large greased baking pan, two inches deep and form it into an "S" shape. Tuck in the ends and flatten it a little. This may also be cut in half and baked in angel food cake pans or bread pans.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375°F for 10 minutes, then reduce to 350°F for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan and finish cooling on wire rack.
Nutrition Facts : Calories 956.5, Fat 43.3, SaturatedFat 10.5, Cholesterol 115.8, Sodium 356.9, Carbohydrate 133, Fiber 5.9, Sugar 73, Protein 18.5
POVOTICA
This eastern European Croatian sweet bread or coffee cake is enjoyed during Christmas and Easter. Povotica (Povo-teets-a) is out of this world delicious, no other way to describe it. My cousin makes this bread every Christmas, and I like it for a coffee or tea party.
Provided by Stella Mae
Categories Yeast Breads
Time 46m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Combine 1/4 cup water, yeast and 2 tablespoons of the flour; cover with a cloth and let rise in a warm place for 10 minutes.
- Mix eggs, water, milk, sugar, salt and lemon extract together; add yeast mixture.
- Add remaining flour until damp; add butter.
- Knead until smooth.
- Cover with a cloth, set in warm place, let rise until doubled in bulk.
- Roll out dough.
- Spread filling on dough; roll up like a jelly roll.
- Lightly grease a large, oblong baking pan-- a jellyroll pan or sheet cake pan that is 10"x15" or 9"x13" in size.
- "Snake"this long, jellyroll around and around the pan beginning in the center and working outward.
- Cover with a cloth and let rise for 30 minutes.
- Bake at 350F for 1 hour-- test for doneness by sticking a table knife deep into the center of the loaf.
- When the knife comes out clean, the bread is ready.
- Be careful not to overbake!
- Cool on a cake rack before slicing.
- Keeps well in a covered container in the fridge.
AMAZING TRADITIONAL CROATIAN POVITICA
This bread is very popular in the Kansas City area where most people buy it instead of making it. Since I'm moving from the area I looked up recipes for it and found this one from Phyllis at rootsweb.com I've modified it a bit and added more filling suggestions at the end. I'm posting this in reponse to a request on the boards.
Provided by Mysterygirl
Categories Yeast Breads
Time 4h
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Combine filling ingredients in a heavy saucepan.
- Cook over low heat, stirring often, until the mixture for about 30 minutes or until the mixture is fairly thick (remember this will be the filling inside the bread and it shouldn't be runny) Let cool.
- In a large heated bowl, combine yeast, warm water.
- and 1/2 tsp.
- sugar.
- Stir until yeast is dissolved.
- Set in a warm place for about 5 minutes, until foamy.
- Combine 1/2 cup sugar, melted butter and salt.
- Add boiling water, stir and cool until lukewarm.
- Add this mixture to yeast.
- Stir in beaten eggs and add flour gradually.
- Turn out onto a floured board and knead about 5 minutes.
- Do not over flour this it should be softer than regular bread dough.
- Place in a greased bowl, cover and set in a warm place to rise until double in bulk.
- Put dough in center of a lightly floured work table and roll out as thin as possible with a rolling pin, maintaining a square or rectangle shape.
- The thinner you are able to roll the dough the better this will turn out.
- Spread the pulled dough evenly with the prepared.
- filling.
- Roll up the povitica as for a jelly roll.
- Cut roll in half and place each half into a greased bread pan two inches deep and form it into an"S" shape.
- Tuck in the ends and flatten it a little.
- Cover and let raise for 2-1/2 hours in a warm place.
- Bake in a preheated oven at 375° for 10 minutes, then reduce to 350° for 50 minutes until nicely browned.
- Cool in pan for 30 minutes then remove from pan.
- and finish cooling on wire rack.
- alternate fillings could be your favorite fruit cooked down with sugar into almost a jam, cream cheese mixed with egg and powdered sugar or even your favorite pumpkin pie filling.
More about "povotica recipes"
POVITICA RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 4 mins
- For the dough, tip the flour and sugar into the bowl of a freestanding mixer fitted with a dough hook. Add the salt into one side of the bowl and the yeast to the other.
- Tip the dough into a lightly oiled mixing bowl, cover with cling film and leave to rise until at least doubled in size – about one hour. Butter a 1kg (2lb) loaf tin.
- For the filling, place the butter and milk in a small pan and heat gently until the butter has melted. Remove from the heat.
- Place the walnuts, vanilla seeds, sugar and cocoa powder into the bowl of a food processor and blend to a sandy powder. Add the egg yolk, milk and butter mixture and pulse to combine.
- To assemble, spread a clean bed sheet over a kitchen table and dust with flour. Turn the risen dough out onto the sheet and roll out the dough into a large 50x30cm (20x12in) rectangle.
CROATIAN NUT ROLL POVITICA | NUT ROLL RECIPE | CROATIAN …
From allyskitchen.com
SLOVENIAN POTICA (STUFFED SWEET BREAD) RECIPE - THE …
From thespruceeats.com
CHOCOLATE SPICE POVITICA | CBC LIFE
From cbc.ca
AUTHENTIC POVITICA BREAD RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
5/5 (2)Calories 272 per servingCategory Breads
POVITICA RECIPE - TABLESPOON.COM
From tablespoon.com
POVITICA RECIPE - BBC FOOD
From bbc.co.uk
POVITICA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POTICA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE POVITICA | POTICA - THE EVERYDAY FARMHOUSE
From theeverydayfarmhouse.com
POTICA (POVITICA) - CENTRAL EUROPEAN NUT ROLL - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
CROATIAN WALNUT SWIRL BREAD (POVITICA) | SAVEUR
From saveur.com
CINNAMON WALNUT POVITICA - INQUIRING CHEF
From inquiringchef.com
AUTHENTIC POTICA {TRADITIONAL SLOVENIAN NUT ROLL} - CHEF DENNIS
From askchefdennis.com
POVITICA RECIPE - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #breads #oven #european #holiday-event #easter #christmas #yeast #taste-mood #sweet #equipment
You'll also love
Related Search